ShareUnderstanding and measuring the shelf life of food.
Author(s) : STEELE R.
Type of monograph: Book
Summary
This book, part of the "Woodhead Publishing in food science and technology" series, reviews the key factors in determining shelf life and how they can be measured. Extract from the table of contents: 1. Factors affecting shelf life and spoilage: the major types of food spoilage: an overview; shelf life and moisture management (effects of moisture on the storage stability of food); temperature and food stability: analysis and control (shelf-life prediction and management: time-temperature relationships); genetic and physiological factors affecting colour and firmness; spoilage yeasts; factors affecting the Maillard reaction; factors affecting lipid oxidation; lipolysis in lipid oxidation). 2. Measuring shelf life and spoilage: ways of measuring shelf life and spoilage; verification and validation of food spoilage models; measuring and modelling the glass transition temperature; detecting spoilage yeasts; measuring lipid oxidation; accelerated shelf-life tests; shelf-life testing; lipid oxidation and the shelf life of muscle foods.
Details
- Original title: Understanding and measuring the shelf life of food.
- Record ID : 2004-3081
- Languages: English
- Subject: General information
- Publication: Woodhead publishing - United kingdom/United kingdom/United states/United states
- Publication date: 2004
- ISBN: 1855737329
- Source: Source: 420 p. (16 x 24); fig.; phot.; tabl.; ref.; index; GBP 125/USD 205.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Refrigeration and perishable products: general information;
Food engineering;
Cold chain, interfaces;
Chilling of foodstuffs;
Freezing of foodstuffs;
Packaging;
Irradiation and other preservation processes - Keywords: Yeast; Oxidation; Generality; Food; Cold chain; Microbiology; Measurement; Lipolysis; Lipid; Meat; Treatment; Deterioration; Recommendation; Quality; Physiology; Modelling; Vegetable; Humidity; HACCP; Firmness; Testing; Packaging; Colour; Control (generic); Freezing; Fruit; Storage life
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